Tag: Thanksgiving Leftovers

Potato Farls (Irish Potato Bread)

I personally did not grow up eating Potato Farls, probably because around me, there was no such thing as leftover mashed potatoes. (I am still a mashed potato fiend, but I’ve managed to turn it down to a more respectable level.)

But when I am visiting family in Ireland, Potato Farls is one of the foods I am most excited to eat (along with Irish Brown Bread and the rest of the components of a beautiful Ulster Fry.)

Potato Farls is just mashed potatoes kneaded with some flour, butter, salt, and pepper, then fried up into tasty little pieces, making them the perfect recipe for the day after Thanksgiving!

Ingredients (multiply as needed):

  • 1 lb mashed potatoes
  • 1 cup flour, plus more as needed
  • 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for frying
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • olive oil

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Cranberry Turnovers

I absolutely love cranberry sauce, but with all of the other delicious sides on Thanksgiving, my family and I rarely finish the entire can. This recipe for Cranberry Turnovers takes your leftover cranberry sauce and turns it into a simple and delicious breakfast!

I adapted this recipe from Country Living, although I kept it fairly close to the original.

Ingredients (serves 8):

  • 1 (17.3 oz package) Puff Pastry, thawed
  • 8 oz cream cheese
  • 2 egg yolks
  • 2 cups confectioners’ sugar, divided
  • 1/2 cup leftover cranberry sauce
  • 1 tablespoon almond extract (or vanilla extract to make nut free)

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Thanksgiving Leftover Skillet Pizza

It probably goes without saying that Thanksgiving is my favorite holiday. I love spending time with my family and digging in to awesome food! My aunt and uncle have hosting Thanksgiving for years now, and they always make a point to make more than we could ever eat so we have leftovers.

I could eat Thanksgiving leftovers every day, but sometimes its nice to switch up the presentation a bit.

This recipe for Thanksgiving Leftover Skillet Pizza makes the most of whatever leftovers you have on hand!

Ingredients:

  • 1 cup shredded cooked turkey
  • 3-4 tablespoons cranberry sauce
  • 3/4 cup each shredded mozzarella and shredded cheddar cheese, divided
  • All-purpose flour
  • 8 ounces prepared pizza dough, at room temperature (or cauliflower crust to make gluten free)
  • 3 tablespoons olive oil, divided
  • 1 cup mashed potatoes
  • salt and freshly ground black pepper
  • 3/4 cup cooked vegetables, (I used Brussels sprouts)
  • 1/2 cup crumbled stuffing
  • Pinch crushed red pepper flakes
  • cranberry sauce and gravy, for serving

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Wine Infused Thanksgiving Leftover Empanadas

One of the best parts of Thanksgiving doesn’t even take place on Thursday. I (and I’m assuming many others) look forward to the leftovers as much as the original meal. Friday always includes a Thanksgiving sandwich (which you can actually get a version of in Delaware all year long at Capriotti‘s called the “Bobby” mmm). Saturday tends to be my own version of the Wawa Turkey Bowl. By Sunday, I’m starting to run out of creative ways to mush my leftovers into a new meal.

The makers of Clos de los Siete came to my rescue! Clos de los Siete is an Argentine red wine that is made from seven vineyards in the foothills of the Andes. The wine is a mixture of 57% malbec, 15% merlot, 15% cabernet sauvignon, 10% syrah and 3% petit verdot that is a really nice complement to turkey. Azul Argentine Bistro in New York created a recipe that uses Thanksgiving leftovers along with some spices to create Wine Infused Thanksgiving leftover Empanadas, how fantastic does that sound?

Ingredients:

  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 medium white onion, finely chopped
  • 1 garlic clove, minced
  • 1 sweet potato, peeled and finely diced (about 1 cup)
  • 1 pound turkey breast, shredded (about 1 cup)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 cup Clos de los Siete wine
  • 1-2 packages store-bought empanada discs (note: mine have annatto in them which is why they are orange)
  • 1 egg, lightly beaten
  • ¼ cup water

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